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Crispy Baked Chili Chicken

Prep Time:
10 min

Total Time:
30 min

Makes:
2

6 Tbsp. (or 1/2 pouch) SHAKE'N BAKE Original Coating Mix

2 tsp. chili powder

1/2 tsp. garlic powder

2 small boneless skinless chicken breasts (1/2 lb./250 g)

PREHEAT oven to 425ºF. Mix coating mix, chili and garlic powder. Use to coat chicken as directed on package.

PLACE on baking sheet.

BAKE 20 min. or until chicken is cooked through (170ºF).

Kraft Kitchens Tips

Tossed Chicken-Ranch Salad

Plan ahead! Prepare as directed, doubling all ingredients. Refrigerate 2 of the cooked chicken breasts overnight. The next day, cut chicken into strips. Toss with 6 cups torn mixed greens, 1 cup tomato wedges, 1/4 cup Kraft Tex Mex Shredded Cheese and 2 Tbsp. Kraft Rancher's Choice Dressing. Makes 2 servings, 3 cups (750 mL) each.

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